Pistachio Butter Nuts
NonePistachio butter Nuts is obtained by pressing pistachios and is mostly consumed for breakfast or dinner. The term butter is applied to this product for this reason, because during the production process, the pistachio oil is not separated from it, and the fat of the product remains completely in it, causing the butter to become pasty. It is also important to know that pistachio oil and fat are completely free of cholesterol.
Product Technical Specifications:
Pistachio Butter Technical Specifications | |||
No. | Characteristics | Unit | Measurement Limit |
1 | Color, smell and taste | - | Natural |
2 | Texture and Appearance | - | Pistachio Butter should have a soft, uniform, homogeneous and expandable texture. The product should not show a separated layer of fat. |
3 | Moisture | Weight percentage | Max 3 |
4 | Fat | Weight percentage | Min 30 |
5 | Total Sugar in Terms of Sucrose | Weight percentage | Max 30 |
6 | Protein with a Factor of 6.25 | Weight percentage | Min 10 |
7 | The Peroxide Value of the Extractive Fat | milliequivalent grams per kilogram | Max 5 |
8 | Ash | Weight percentage | Max 3 |
9 | Acidity of Extracted Fat | Oleic acid weight percentage | Max 2.5 |
Incoterms:
Storage Conditions: Pistachio Butter should be stored in a dry and cool place. The suitable storage temperature for storing Pistachio Butter is between 0 and 10 degrees Celsius. If stored in proper conditions, it can be stored for 12 months.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
Pesticide Residues:
The residual amount of pesticides should be according to the national standard of Iran No. 13118.
Further Details 1
Microbiology, aflatoxin, and pesticide residue tests for export pistachio kernels shipments will be performed at the request of the buyer or destination country.
Further Details 2
Diminished Aflatoxin Risk Pistachios (DARP):
DARPs are different from normal pistachios traded internationally in two respects:
- Drastically improved consistency of Aflatoxin test results. In particular in commercial lots undergoing repeated sampling at different stages of clearance.
- Improved quality in terms of physical characteristic specified below:
- Uniformity of commercial lot in size
- The miniscule presence of foreign material
- The good appearance of pistachios being devoid of colored, deformed and unripe nuts
Aria Export can accept responsibility of passing defined sampling and testing control regimes in Iran or abroad. This control regime can be based on inspections from Health Authorities in entry points or final buyer’s premises by an independent inspection team. Eventually this control regime can be based on any independent inspection team at origin.
